French Dip

This is one very good sandwich!  When my grocery store has B1G1 London Broil, I buy them just for this recipe.  The beef turns out tender and juicy when cooked on low heat for 3 hours.  Dip the sandwich in AuJus.   Please give this sandwich a try.  You won't be sorry you did....unless you are a vegan. 

1 London Broil
Olive Oil
Butter
Sea Salt
Pepper
Worchestershire Sauce
Hoagie Rolls
Swiss Cheese
Mushrooms
Onions
Au Jus

Melt a tablespoon butter and a couple tablespoons of olive oil in a heavy skillet (I use my iron skillet).  Wash the london broil and pat dry.  Sprinkle with sea salt and pepper.  When the butter and oil get really hot, place the beef salt & pepper side down, it should start sizzling immediately, sprinkle other side with salt and pepper.  After about 3 minutes or so, turn the beef over to brown the other side.  Pour a good splash of worchestershire over beef and cover with aluminum foil.  Place in oven for 2 hours on 250 degrees.  After 2 hours, shred the beef into small pieces with two forks.  Recover with foil and cook for an additional hour. 

Sautee Mushrooms and onions in a seperate pan with butter, olive oil, sea salt and pepper, add a splash of worchestershire. Set aside.

Make Au Jus (I used an Au Jus pack and just added water, and cooked as pkg directed.)  The beef will also make some really good drippings/sauce that be used to dip the sandwich.

Split the hoagie rolls and lay open on a sheet pan covered with foil or parchment paper.  Lay a couple slices of swiss cheese on each roll and bake until the cheese melts.  Stack each french dip sandwich with beef, onions, and mushrooms (if desired).  Serve with individual bowls Au Jus for dipping.  Yum!

~Carol